Potato Flake Sourdough Cheddar Biscuits
These Potato Flake Sourdough Cheddar Biscuits are buttery, soft, and full of rich, savory flavor.
Equipment
- Large mixing bowl For fermenting the dough
- Plastic wrap To cover your dough during fermentation
- Stand mixer (optional) Helpful for mixing after fermentation
- ¼ cup cookie scoop For uniform biscuits
- Baking sheet + parchment paper Keeps things non-stick and easy to clean
- Pastry brush Essential for that buttery garlic finish
- Cheese grater Freshly shredded cheese melts and combines better
- Measuring cups/ spoons for measuring your ingredients
- Kitchen scale optional, but best for the most accurate measurements
Ingredients
Before Fermenting:
- 2 cups all-purpose flour 280 grams
- ½ cup milk 120 grams
- ¼ cup heavy cream 47 grams
- 6 tablespoons melted salted butter 85 grams
- ½ cup potato flake sourdough starter 111 grams can be discard or active starter
After Fermenting:
- 1⅓ cups sharp cheddar cheese shredded (freshly shredded works best)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 2 teaspoons parsley
- 1/8 teaspoon red cayenne pepper does not make it spicy, just adds flavor
Topping:
- 3 tablespoons salted butter
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon garlic salt
Instructions
Long-Fermented Sourdough Biscuit Dough
- In a large mixing bowl, add flour, melted butter, potato flake starter, milk, and heavy cream.
- Stir until everything is nicely incorporated—don’t worry if it looks a little sticky, this is supposed to be a shaggy dough.
- Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 24 hours.
After Fermentation
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- Add the rest of the dry ingredients: baking powder, baking soda, salt, garlic powder, red cayenne pepper, parsley, and the shredded cheese to the fermented dough.
- Mix everything well. It may take a bit of effort to combine—using a stand mixer with a paddle attachment can help.
- Using a ¼ cup cookie scoop, scoop the dough onto the prepared baking sheet.
- Bake the biscuits for about 15 minutes, until they’re lightly golden and the tops feel set.
Garlic Butter Topping
- While the biscuits are baking, in a small bowl melt 2 tablespoons of butter and stir in dried parsley, garlic powder, and garlic salt.
- Once the biscuits are done baking, brush the tops of the biscuits generously with the melted butter mixture using a pastry brush.